4 large cucumbers
6 tablespoons chopped cilantro
3 tablespoons chopped fresh mint leaves
3 teaspoons sugar
Juice of 2 lemons or limes
1 1/2 tablespoons peanut oil
1 teaspoon mustard seeds
3 or 4 serrano chiles (optional), seeded and slivered
1/2 cup raw peanuts, oven-roasted and coarsely chopped
Salt, to taste
Peel cucumbers; scrape out seeds. Julienne or grate on largest openings of grater. In sieve or small colander, press cucumber with wooden spoon to remove excess moisture. Toss with cilantro, mint, sugar, and juice.
In small saucepan, heat oil over high heat. Add a few mustard seeds; cover. When popping begins, add remaining seeds; cover. When popping stops, lower heat and add chiles, if desired; sauté 30 seconds. Pour over cucumbers; toss. Before serving, mix in peanuts and salt. Serve at room temperature. Serves 10 To 12.
From Savoring Summer, featured in Domain, May 1990